A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters
Gluten is composed of monomeric gliadins and polymeric gltenins and is considered to be the main source of the viscoelastic properties of wheat dough. The United Nations declared that 2016 is the International Year of Pulses. Owing to their amino acid composition and fiber content, pulse flours are...
| Autores: | , , , |
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| Tipo de recurso: | otro |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/172522 |
| Acceso en línea: | http://hdl.handle.net/10261/172522 |
| Access Level: | acceso abierto |
| Palabra clave: | Viscoelasticity Creep-recovery Thixotropy Microstructure Chickpea flour Gluten Wheat flour Gluten-free Muffin batter |
| Sumario: | Gluten is composed of monomeric gliadins and polymeric gltenins and is considered to be the main source of the viscoelastic properties of wheat dough. The United Nations declared that 2016 is the International Year of Pulses. Owing to their amino acid composition and fiber content, pulse flours are ideal ingredients for improving the nutritional value of sweet baked products. The effect on rheological properties of muffin batter of replacing wheat flour (WF) with chickpea flour (CF) was studied by using oscillatory (including gelatinization kinetics), creep and recovery, and steady-state shear (considering time dependence) tests. CF was used to replace WF in the batter partially (25, 50, 75% w/w) or totally (100% w/w, i.e., CF-based gluten-free muffin batter), and compared with a control made only with gluten (100%WF batter). 100%WF batter, with higher structural stability on short time scales, can be characterized as a weak gel, while batters with partial and total WF replacement presented a weaker structure. However, batters with 0 and 100% replacement levels (gluten and free-gluten batters, respectively) had similar gel pints. Zero-order reaction kinetics described the batter gelatinization process well, with activation energies ranging between 113.43 and 204.38 kJ mol-1. The lower activation energy (113.43 kJ mol-1) of 100%WF batter implies that it was more favorable for gelatinization. Creep and recovery tests showed that the gluten WF batter had the lowest compliances during creep and recovery stages meaning that gluten batter was denser and most time-stable than the CF-based batters. Under viscous shear flow, 100%WF batter was the most thixotropic, with the lowest viscosity recovery percentage and resistance to flow, the longest rebuild time, and the highest fluidity. Therefore, elasticity, extent of thixotropy, and rebuild time (from viscosity measurements) decreased significantly with increase in WF replacement level. Steady flow data fitted the Herschel-Bulkley model well. Complex and apparent viscosities failed to follow the Cox-Merz rule. |
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